Recipe Box: Cornflake crabcakes

PORTSMOUTH, Va. - We're heading into entertaining season and if you're looking for that perfect dish to impress your friends, our next entry in the Fox 43 Recipe Box from Mahi Mah's Seafood Restaurant & Sushi Saloon might just do the trick.

Don't let the number of ingredients discourage you. There's more than a dozen fruits, vegetables, spices, and seafood included in the preparation, but once assembled, it's a meal that will have your guests asking for more.

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Apple pineapple chutney:

2 green apples diced small
1/2 red onion diced small
1 red pepper diced small
1/2 pineapple diced small
1 cup white sugar
½ cup apple cider vinegar
½ cup red wine vinegar
1 tbsp curry powder

Method:

In a sauce pot add all ingredients together and bring to boil. Reduce heat to simmer and allow to cook until the liquid has reduced by 75%.

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Mah's Famous Crabcakes:

2 # Lump Crab meat
1 # jumbo Lump crab meat
1 cup panko breadcrumbs
1 tbsp fresh chopped parsley
1 tbsp fresh chopped chives
1 cup mayonnaise
1 egg
1 tbsp old bay
1 dash Tabasco
1 dash worcesteshire
Juice from 1/2 a lemon
1 tbsp Dijon mustard.

Method:

In mixing bowl add all ingredients except crab meat and mix together until uniform consistency is achieved. Once mixture is smooth add lump crab meat and mix thoroughly.

Gently fold jumbo lump into mixture trying not to break up the large pieces. Once combined portion into 3 1/2 ounce cakes. For Corn flake Crust, use standard breading procedure (flour, egg wash, Corn Flakes) and pan fry. Finish in 350 degree oven for 15 minutes. For broiled cakes simply omit the breading procedure...